Quick & Creamy Spinach Cob Loaf Dip

Spinach Cob Loaf is a classic Aussie party dip and such an entertainer’s delight. You’ll need just 6 easy ingredients, and your friends will be begging for the recipe!

Why We Love This

The Spinach cob loaf belongs at family get-togethers. They’re always one of the first appetisers to go with guests literally ‘scraping the bottom of the barrel’ to get the last dip offerings available. They’re especially good at pot lucks or Christmas.

They also make a great entrée for a family dinner of 6 – 8 people. You’ll want a light dinner though, as the dip is surprisingly filling!

What is Spinach Cob Loaf? 

Spinach Cob Loaf is a dip served in a bread bowl. It’s a classic Australian party dish, made for over a hundred years.

The spinach dip is a very traditional and popular filling, right alongside cheese and bacon. Which makes us think, we’d love to serve this up next to our Baked Honey & Bacon Camembert. I’d definitely be dipping into both!

Where Did We Learn This Recipe?

Mum’s recipes are always a favourite. They hold that nostalgia of parties, barbeques and just general good times. So of course we went to see her to ask exactly how she makes it so tasty every. single. time.

What You’ll Need

These 6 simple ingredients really bring together a fantastic dish to impress.

• Cob Loaf – We used a plain white cob loaf from the supermarket. You can also use sourdough, wholemeal or homemade if you prefer.
• Spinach – Frozen spinach works a treat here. We used half a bag (250g) and thawed it quickly in the microwave in about a minute or two, before breaking it apart with a fork. You can also use fresh spinach, just chop it up and steam or boil it first, then use as per normal in the recipe once cooled.
• Sour Cream – This brings the creaminess to the dish and works so well with the spinach and onion. You can substitute with cream cheese or ricotta if you prefer.
• Mayonnaise – We love Kewpie Mayonnaise in everything, as it really gives amps up the the cob loaf dip to the next level. You can substitute with regular whole egg mayonnaise if you prefer, or omit and use more sour cream instead.
• Spring Vegetable Soup Powder – This adds huge flavour to the mix. There’s plenty of salt in here, so you shouldn’t need any extra. You can substitute with other flavours like French onion soup or 2 tbsp of vegetable or chicken stock. For a less salty result, use 1 tbsp of chopped garlic instead.
• Red Onion – The crunch this adds to the dish is wonderful. You can also substitute with other popular options such as spring onion or water chestnuts.

How to make cob loaf at home:

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1. Slice the top off the cob and remove the insides. Breaking it up into pieces.
2. Remove all the water from the spinach.

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1. Make the dip by mixing the spinach, sour cream, mayonnaise, red onion and spring vegetable soup powder.
2. Add into the cob when you’re ready to serve, and pop in the oven for 5 minutes.

Wandercook’s Tips

• Serving – For the freshest results, pop the filling in the bread just before serving. You can make the spinach filling the day before to save on time if you need.
• Storage – If you need to transport the dip, you can cover the loaf and pieces with aluminium foil to keep everything fresh on arrival.
• Leftovers – Any leftovers (doubt there will be!) won’t keep well, as the dip soaks into the bread over time, so we recommend you throw it out.
• Need another dip? Make a quick mushroom pate to serve it up along side for any extra bread.

FAQs

Entertaining? Dish these up alongside the dip:

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★ Did you make this recipe? Please leave a comment and a star rating below!